JARVIS'S PRACTICAL PHYSIOLOGY. 401 



51. What inferences may be drawn from these observations on the 

 temperature of the stomach ? 



52. What part of the stomach first receives the food ftom the mouth? 

 What is the pyloric valve ? What is its office ? 



53. What power of discrimination does it seem to possess? 



54. How does it treat improper food ? What is our sensation at such 

 tf mes ? 



55. How does this struggle between the stomach and the pylorus 

 end? What are the effects? 



CHAPTER VI. 



56. Are all articles of food digested with equal ease ? 



57. What is the average time which a healthy stomach requires for 

 digestion ? 



58. Give the results of observations on St. Martin, in relation to the 

 time of the digestive process? 



CHAPTER VII. 



59. What is the first work of the stomach in digestion? 



60. What is the effect of drink taken with food? What suggestion 

 is offered to persons who have weak stomachs? 



61. What is the proper moisture for food? 



62. Will the stomach act more easily on a large or on a small quan- 

 tity of food? Is the quantity of nutriment always in proportion to the 

 bulk of food ? 



63. With what should concentrated food be mixed ? What is the 

 practice of some rude northern tribes ? 



64. Is the nature of the food a matter of much importance ? . 



65. 66, 67. Give the illustrations. 



CHAPTER VIII. 



68. What is chyme? When does the food become chyme? Into 

 what organ does the chyrne pass from the stomach ? 



69. What coats compose the alimentary canal? 



70. How does the mucous membrane of the alimentary canal differ 

 from that of the stomach ? What are its structure and offices ? 



71. What is the office of the pancreas? 



72. What duty is performed by the digestive juices ? 



73. What are the lacteal absorbents ? What the lacteal duct ? 



74. What are the absorbent veins ? 



75. How is the digested food disposed of? 



76. On what does the proportion of chyle depend ? What are the 

 remote effects of imperfect mastication ? 



77. Into what stages is the process of digestion divided? How 

 should each stage be performed ? 



34* 



